Light Soft Lavash

• self-raising flour↗110g g

  plus extra for dusting

• regular wholegrain flour↗110g g

  or atta flour

• rapeseed oil↗3 tbsp tbsp

  plus extra for the bowl

• butter

  melted

Step-by-step instructions

1. 1

   Sift the flours and 1 tsp salt into a large bowl. Add 1 tbsp oil and 150ml warm water. Knead a soft but not overly sticky dough (you may need up to 175ml water). If the dough is too wet, add a little more flour. If it’s too dry, add water.

2. 2

   Turn the dough onto the floured surface and knead for 4‑5 minutes, or until smooth. Transfer the dough to an oiled bowl, cover and let rest for 30 minutes.

3. 3

   Turn the dough onto the floured surface. Divide into six balls and roll each into a thin circle 18‑20 cm in diameter with a rolling pin. Optionally divide again into twelve balls for smaller lavash.

4. 4

   Grease a heavy skillet with oil and cook one lavash over high heat for 1‑2 minutes per side, or until golden and puffed. Transfer to a plate and brush with butter. Repeat with the remaining dough.